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Pumpkin Caramel Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 56 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Caramel Poke Cake is a moist, flavorful dessert made from a doctored yellow cake mix infused with pumpkin and warm pumpkin pie spices. After baking, the cake is poked and filled with rich caramel sauce, then topped with a luscious homemade cream cheese frosting for the perfect blend of creamy, sweet, and spiced flavors. It’s an easy-to-make, crowd-pleasing treat ideal for fall gatherings or anytime you’re craving a comforting dessert.

Ingredients

Scale

Cake:

  • 1 box yellow cake mix
  • ¾ cup canned pumpkin (not pumpkin pie mix)
  • ½ cup water
  • ½ cup vegetable oil
  • 4 eggs
  • 2 teaspoons pumpkin pie spice

Caramel Filling:

  • 2.25 ounces caramel topping

Cream Cheese Frosting:

  • 1 package cream cheese, softened
  • 1 stick unsalted butter, softened
  • 5 cups confectioners sugar
  • 1 tablespoon vanilla extract
  • 3-4 tablespoons whole milk
  • Dash salt

Instructions

  1. Prepare the cake batter: In a large mixing bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Use a mixer or whisk to blend all ingredients until smooth and well combined.
  2. Bake the cake: Pour the batter into a greased 9×13-inch baking pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly.
  3. Poke the cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cake while it is still warm. These holes will hold the caramel sauce, making the cake moist and flavorful.
  4. Add the caramel: Pour the caramel topping evenly over the poked cake, allowing it to soak into the holes and spread across the surface. Set the cake aside to let the caramel settle and absorb.
  5. Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners sugar, one cup at a time, continuing to beat until fully incorporated. Add the vanilla extract, dash of salt, and 3 tablespoons of whole milk, then beat again until fluffy. If the frosting is too thick, add the remaining milk tablespoon by tablespoon until the desired spreadable consistency is reached.
  6. Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Smooth it with a spatula or knife for an even finish.
  7. Serve and enjoy: Slice the cake into 12 servings and enjoy the rich combination of pumpkin spice, caramel, and creamy frosting. Store leftovers in the refrigerator to maintain freshness.

Notes

  • This cake is easy to make using a boxed cake mix but tastes homemade thanks to the addition of pumpkin and spices.
  • Poking holes and adding caramel creates a moist, gooey texture inside the cake.
  • The cream cheese frosting adds a tangy balance to the sweet caramel and spiced cake.
  • Ensure the cake is cooled before frosting to prevent the frosting from melting.
  • Store the cake covered in the refrigerator for up to 4 days.
  • For extra fall flavor, consider adding chopped nuts or a sprinkle of cinnamon on top of the frosting.

Nutrition

  • Serving Size: 1 serving
  • Calories: 464 kcal
  • Sugar: 68 g
  • Sodium: 339 mg
  • Fat: 12 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 87 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://mycopyrecipe.com/pumpkin-caramel-poke-cake-recipe/